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Gingerbread & White Chocolate Mousse Trifle

| Desserts | Chocolate | Dessert & Pudding



200g Gourmet Belgian white chocolate coins, chopped into small pieces 2 egg yolks 2 tbsp sugar 1 1/4 cups heavy cream


1 1/4 cups flour 2 tsp ground ginger 1 tsp baking soda 1/2 tsp salt
1/4 tsp ground cloves 1/4 tsp grated nutmeg 1/2 cup pomegranate molasses 1/2 cup sugar
1 stick unsalted butter, melted 1 egg 1 1/2 tsp fresh ginger, grated 1/2 cup water


700g Ponthier frozen mixed red berries 1/4 cup caster sugar
Select Ingredients
  • 10X
    Carmencita Ground Ginger
  • 10X
    Carmencita Ground Nutmeg
  • 10X
    Five Star Plain Flour
    1 Kg
  • 10X
    Chinese Fresh Ginger
  • 10X
    Maldon Sea Salt Crystals
  • 10X
    Gourmet Real Belgian White Chocolate Coins
  • 10X
    Juhayna Yogurt Light
  • 10X
    Dr. Oetker Bicarbonate of Soda
+ Add Selected Ingredients to Cart  EGP4405.00

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  1. In a large glass bowl, add the chopped white chocolate & set aside.
  2. Place the egg yolks and sugar in a small bowl and whisk.
  3. Bring 1/4 cup of the cream to a simmer, in a saucepan over low heat. Slowly add the cream into the yolk and sugar bowl. Pour the cream mixture back into the saucepan and gently stir until thick.
  4. Pour the hot cream mixture into a fine mesh sieve, placed directly over the bowl with chocolate. Stir until completely smooth.

          In a separate bowl, whip 1 cup cream to form stiff peaks. Fold half the whipped cream into the white chocolate mixture to lighten and then fold the remaining whipped cream.


  1.  Preheat oven to 175C. Place a sheet of parchment paper at the bottom of baking pan and lightly spray pan with baking spray.
  2. In a large bowl, sift the flour with the ground ginger, salt, cloves, nutmeg & baking soda. In another bowl beat the molasses with the sugar & butter at medium speed until light and fluffy. Beat in the egg & fresh ginger. Beat in the dry ingredients at low speed followed by the water. Spread the batter in the baking pan.
  3. Bake the gingerbread for 20 min, rotating pan once. Let the gingerbread cool on a rack for 30 min, then remove it from pan and let cool for 1 hour. Refrigerate until firm for 1 hour. Peel off the parchment paper and cut gingerbread into 1 inch cubes. 


  Leave berries to thaw completely. Place 3/4 of the berries into a mixer with the caster sugar and puree. 

To Serve:-

    Add a spoonful of gingerbread mixture to 8 dessert glasses. Layer with a spoonful of white chocolate mousse followed by a layer of the berry mixture. Repeat process once more. Garnish with fresh cherries or remaining berries.

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